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Savannah Fish & Pernod Stew
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The Soup Kitchen Savannah Fish Stew
 

 

 

 

  • 1/2 lb. diced onions
  • 4 cups chicken stock
  • 1/2 lb. carrots, in julienne
  • 4 cups water
  • 1/2 lb. yellow squash, in julienne
  • 1 lb. white fish (haddock, pollack or turbot)
  • 1/4 teaspoon thyme
  • 1 bay leaf
  • 1/4 teaspoon white pepper
  • 1 cup white wine
  • 2 Tablespoons olive oil
  • 1/4 cup Pernod liqueur

In large pan, saute first 5 ingredients in oil. When vegetables are tender, add remaining ingredients and cook unitl fish is done. Serves 8 to 10.

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